Double cheese twists

Ingredients (makes 50):
1 1/4 cups plain flour
1/4 cup self-raising flour
1/2 tsp salt
75g butter, chopped
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 egg yolk
1-2 tbsp water
2 tsp paprika seasoning (optional)

Method:
1. Sift combined flours and salt into a large bowl. Rub in butter. Stir in cheeses. Make a well in the centre, add egg yolk and enough water to make the ingredients cling together.
2. Knead gently on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between 2 sheets of baking paper into a rectangle measuring 25 x 40cm, 3mm thick. Cut into 1 x 15cm strips. Twist each strip. Place 2cm apart onto greased trays. Sprinkle evenly with paprika seasoning.
4. Bake in a moderate oven at 180 deg C for about 10 minutes or until twists are lightly browned. After 5 minutes, transfer twists onto a wire rack to cool.

Tips:
Add water to flour and cheese mixture by the teaspoonful. The exact amount of water you need depends on the quality of flour you use.

Recipe source: Women's Weekly magazine